Pan-fried strips with lentils, broccoli and mushrooms

Ingredients for 2 servings:

• 250 g pork fillet(s)
• 1 tbsp balsamic vinegar
• 1 tsp paprika powder
• 120 g lentils, red, ready to cook
• ½ broccoli
• 10 mushrooms, brown
• 2 tbsp cream cheese
• 1 onion(s)
• 3 tbsp cognac
• 150 ml broth
• 1 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the pork fillet into strips of the desired size and marinate briefly in a bowl with the balsamic vinegar and paprika powder. Then dice the onion and chop the broccoli and mushrooms. Use a large frying pan to brown the pork fillet; add the onions, fillet, and lentils immediately. After about two to three minutes over full heat, deglaze with the cognac. Immediately after deglazed, add a tablespoon of tomato paste to the pan and stir in. Reduce the heat, add the broccoli and stock, and simmer for 6-7 minutes. Stir in the cream cheese and add the mushrooms. Simmer for a maximum of 2 more minutes. The lentils should now be firm to the bite and the meat should still be juicy.